Garlic Juice Research Articles

Inhibitory effects of SARS-CoV-2 penetration of host cells by garlic oil and juice extract are cultivar specific

The COVID-19 pandemic has been disastrous for global health and economy. In attempts to reduce susceptibility to SARS-CoV-2 infection, many people have turned towards traditional food remedies, such as garlic, which are thought to contain antimicrobial properties. Differences in composition between plant varieties and numerous forms of garlic preparations have contributed to the controversy as to its effectiveness herbal medicine. We sought to explore whether purified oil or juice extracted from different garlic plant varieties could prevent SARS-CoV-2 infection of cells and whether any antiviral effects were common among the varieties tested. Of over 20 garlic cultivars tested (10 in oil form and 10 in juice form), only one oil extract demonstrated strong inhibition of SARS-CoV-2 infection. Similarly, only one juice extract from a different cultivar exhibited this property, effectively limiting infection and even destroying the virion genome. It is crucial to note that these two cultivars were distinct from each other. Our findings support the fact that not all garlic plants exhibit antimicrobial effects, potentiating caution when using their extracts as herbal medicine.

Widely targeted metabolomics and flavoromics reveal the effect of Wickerhamomyces anomalus fermentation on the volatile and nonvolatile metabolites of black garlic juice

Black garlic has a variety of biological activities, but many consumers cannot accept it because of the garlic odor and the bitter taste. In this study, fermentation with yeast Wickerhamomyces anomalus was adopted to improve the flavor of black garlic juice. Although fermentation reduced antioxidant activities, the garlicky odor and bitter taste were weakened. Metabolomic analysis revealed 141 metabolites were significantly differentially regulated. The upregulated metabolites were mainly related to nucleotides, organic acids and their derivatives, while the downregulated metabolites were mainly related to amino acids, lipids and their derivatives. Flavoromics analysis revealed that 137 metabolites were significantly differentially regulated, particularly garlicky and pungent volatiles were significantly downregulated. Correlation analysis indicated that esters are most closely related to nonvolatile metabolites, and lipids degradation was significantly correlated with volatiles. The results indicated that W. anomalus fermentation is an effective strategy to improve the flavor of black garlic juice.

Effectiveness of the garlic (Allium sativum) juice on removing the Pacific abalone postlarvae (Haliotis discus hannai) and subsequent growth evaluation

The Pacific abalone (Haliotis discus hannai) is widely cultivated in East Asian countries. Aquaculture of this species has become a thriving industry in China, with adequate seed production being a key contributing factor. However, maintaining sufficient diatom abundance during the nursery phase remains challenging. In this study, we assessed a transfer nursery culture method that involves prolonged cultivation with a sufficient diatom supply. This method involved treating postlarvae on diatom-depleted plates with a garlic juice (GJ) solution to facilitate detachment, followed by transfer to newly diatom-precoated plates for further growth in the nursery. We investigated the effects of garlic juice concentration (GJC) and animal size on detachment and mortality rates using a two-factor design. Our negative binomial regression analysis uncovered significant impacts of both factors and their interactions on the target traits. We noticed that the optimal GJC for smaller groups of abalone postlarvae (2.2 ± 1.0 mm) was 0.7 %, while for larger groups (3.8 ± 2.2 mm), it increased to 1.0 %. Notably, suitable GJC concentrations during post-treatment recovery resulted in no apparent mortality in Pacific abalone postlarvae. Our study demonstrated the effectiveness of the transfer nursery method, showing an improvement of over ∼1.1 mm in shell length and a 43.1 % increase in survival during a 30-day experiment. Our study presents a significant advancement, as it likely introduces the first reported method of large-scale postlarval removal of H. discus hannai for prolonged nursery periods with sufficient diatom provision. The integration of GJ treatment and the transfer nursery method exhibited promising results, highlighting the benefits of its application for enhancing husbandry procedures, nursery management, and the overall industrial productivity of Pacific abalone.

Effect of a garlic drench on Galectin gene expression in ovine whole blood

Garlic, known for its immune-modulating and antibiotic properties, contains lectins that possess antimicrobial and immunomodulatory effects. Galectins (Gals), which bind β-galactosides, play a role in modulating immunity and pathological processes. It is hypothesized that garlic’s lectin components interfere with animal lectins. St. Croix sheep, known for their resistance to parasites and adaptability, are influenced by dietary supplements for innate immunity. This study evaluated the impact of garlic drench on Galectin gene expression in St. Croix sheep. Adult non-lactating ewes received either garlic juice concentrate or sterile distilled water for four weeks. Blood samples were collected, and plasma and whole blood cells were separated. Galectin secretion was assessed using a Sheep-specific ELISA, while Galectin gene transcription was analyzed through real-time PCR. Garlic administration upregulated LGALS-3 gene expression and significantly increased total plasma protein concentration. Garlic supplementation also affected Galectin secretion, with Gal-1, Gal-3, and Gal-9 showing differential effects.

Past, Present and Future Treatment of Alopecia Areata

Alopecia Areata (AA) is a complex autoimmune condition causing hair loss. In this article, we review the range of published conventional and unconventional treatments. While we explored the effectiveness of commonly used treatments such as topical and intralesional corticosteroids, we have focused on more advanced treatment methods such as the use of phototherapy and biological therapy. Furthermore, we explored published work for the role of unconventional treatments such as garlic, herbal lotions, essential oils and onion juice on AA. While various treatment options exist for AA, their effectiveness and long-term benefits require further research. Biological therapies, particularly JAK inhibitors, offer the most promising possibilities for well-tolerated and effective treatment. More studies are needed to optimize treatment strategies and personalize care based on individual needs and disease severity. Sources were gathered from the Cochrane database and PubMed using the following keywords: alopecia, alopecia areata, hair loss, treatments, systematic reviews and clinical trials

Warfarin – what do we forget about it

Warfarin is an anticoagulant drug that is a delayed-acting vitamin K antagonist. It has numerous interactions with food products (e.g. spinach, kale, green lettuce, cauliflower, avocado, pistachios, onion, garlic, cranberry and grapefruit juice), dietary supplements (St. John's wort, ginseng, sage, chamomile) and others medications. Therefore, patients should be educated about the interactions that may occur after taking the drug, as well as what products and their amounts they can consume so that they do not affect the metabolism of warfarin.

Effect of some Plants Juices and Lactoferrin on the Pathogenic Bacteria

This study was planned to investigate the effects of some medicinal plant juices and Lactoferrin on pathogenic microorganisms that contaminated milk. An experiment was carried out in microbiology laboratory of Animal Production Department/College of Agriculture/University of Baghdad. Lemon, ginger and garlic juices and Lactoferrin were used at a concentration of 15, 30, 45, 60, 75 and 100 percent of each, added to petri dishes contain Escherichia coli, Proteus, Salmonella, Staphylo coccus aureus. It turns out that garlic and ginger juice have a stronger growth inhibition than lemon juice and Lactoferrin on E. coli their impact on the Proteus also showed a positive effect on the size of the zone of inhibition other than ginger, which had no effect on the growth of those organisms. Furthermore, their impact on the Salmonella, garlic juice had the same positive effect, followed by Lactoferrin. While ginger and lemon juice had effect only in high concentration. The effect of lemon juice on Staphylo aureus was greater than that of ginger and Lactoferrin, which had a positive effect only in high concentrations and increased the size of zone of inhibition by increasing concentration. It can be concluded that garlic juice has the strongest inhibition effect on all tested microorganism compared with the other juices and Lactoferrin, especially in high concentrations as the size of halo inhibition increased with the increasing juice concentration.

Scientific gastronomy: On the mechanism by which garlic juice and allicin (thio-2-propene-1-sulfinic acid S-allyl ester) stabilize meringues

Garlic juice (GJ) contains allicin, a bioactive that stabilizes egg white (EW) foams without potassium bitartrate (cream-of-tartar), meeting the aim to identify clean-label ingredients that alter foam characteristics. 0.001 wt% allicin in EWs forms stiff foams with the highest overrun (∼800 %) and delayed drainage (60 min). Whipping EW with GJ or allicin changes the disulfide-bridge conformation of the EW foam from 56, 44, and 0% gauche-gauche-gauche (SSg-g-g), trans-gauche-trans (SSt-g-t), and trans-gauche-gauche (SSt-g-g) to 11, 52, and 37%. Raman microspectrometry (RM) found higher relative percentages of SSg–g–g disulfide bonds coincide with rapid foam collapse, while the tyrosine I850/I830 band ratios, a measure of tyrosine surface exposure, remained constant. These changes in spectra illustrate that polypeptide chain displacement and protein unfolding are essential in stabilizing bubble interfaces. Few clean-label functional compounds alter foam stability and functionality, and compounds such as allicin could lead to entirely new culinary techniques and dishes.

PENGARUH DAYA HAMBAT PERASAN BAWANG PUTIH TUNGGAL (Allium Sativum L) TERHADAP PERTUMBUHAN BAKTERI Salmonella typhi

Typhoid fever is a disease caused by Salmonella typhi bacterial infection. This disease is one of the global infections throughout where the level of typhoid resistance to chloramphenicol in Indonesia itself is increasing, and it has even been reported that resistance increases 16% to 81% in 1 year in one location. Single garlic contains an active compound, namely allicin, which is used as an antibacterial which can inhibit the growth of gram-positive and gram-negative bacteria. Therefore, single garlic is expected to be used as an alternative in overcoming the problem of resistance to bacteria Salmonella typhi that causes typoid. This study used the disc diffusion method on MHA agar media to test the inhibition of single garlic juice against Salmonella typhi bacteria. This type of experimental research with descriptive criteria, with 4 repetitions. Results by measuring the diameter of the power area of the test sample in the concentration group of 50%, 75% and 100%. The results of this study the average diameter of the inhibitory power at a concentration of 100% is 25 mm, at a concentration of 75% is 21 mm, and at a concentration of 50 % i.e. 17 mm. The results of statistical tests with simple linear regression showed that p (0.000) <α 0.05 means that Ha is accepted, so it can be stated that there is an effect of various concentrations of single garlic (Allium Sativum L) on the inhibition zone of Salmonella typhi bacteria.

The Antifungal Efficacy of Pure Garlic, Onion, and Lemon Extracts Against Candida albicans.

The oral cavity is considered to be one of the most intricate environments in the human body. It is known to harbor commensal microorganisms that do not cause diseases, such as Candida albicans, a yeast fungus that has a carriage rate that tends to increase with age. It is worth noting thatC. albicans can be readily identified within the flora of the gastrointestinal tract in 80% of healthy patients. Traditional medicine has alternatively been shown to play a key role in various health amenities with a wide spectrum anti-microbial effect against various yeast molds. To evaluate the antifungal efficacy of pure garlic, onion, and lemon juice extracts against C. albicans. Materials and methods: C. albicans (ATCC 10231) were sub-cultured in brain agar followed byanaerobic incubation for 48 hours at 37°C. Ten plates were used for each of the materials studied to evaluate their antifungal efficacy against C. albicans. The efficiency of commercially available fresh garlic, onion, and lemon was tested in isolation against C. albicans. One-way ANOVA and chi-square were used for comparison between the different materials. The inhibition zone was measured, and the level of statistical significance was set at ≤0.05. The diameter of inhibition zones has been measured along the vertical and horizontal axis. No inhibition zones were observed for the onion and lemon extracts used in this study whereas the garlic extract exhibited inhibition zones with altered sizes (4.89 ± 0.275). A highly significant difference was observed between groups (P = 0.000) and between garlic and the other materials (P = 0.000). Pure garlic showed a highly significant antifungal efficacy when compared to the onion and lemon juice extracts against C. albicans. Further studies are needed using different concentrations of onion, lemon, and lemon peel juice to confirm their antifungal efficacy in addition to their actual antimicrobial benefits.

Comparative Analysis of Produced Organic Soap from Garlic Juice-Benni-Seed Stalk Ash Extract and Coconut Oil and Some Selected Commercial Soaps

Comparative Analysis of Organic Soap Produced from Garlic Juice-Benni-Seed Stalk Ash Extract and Coconut Oil and some Selected Commercial Soaps. The method used involved Collection of Benni-seed stalk and preparation of Alkali, Collection and Extraction of Coconut Oil, Collection of Garlic Bulb and Preparation of the Garlic Juice- based Alkaline. The produced soap was characterized based on physical characteristics (Soap Types, Colour, Texture, Aroma and Cleaning efficiency), pH of the soap samples, Foaming Stability, water hardness Test and Wash Fastness Properties Test. The result of the study shows that variation occurred among soap types as a result of addition of colouring matter such as dyes and degree of unsaturation of fatty acids. The pH of all the soaps falls within the range pH of (7-8) improving soaps quality but to regulate the pH level which will not contribute to the harshness of hands and skin. In terms of foaming stability, result obtained from GBC Soap was the best due to its solubility in water. Analysis of Soap hardness in soft water and hard water shows that Bright Soap had the highest value (8.5) in soft water which made it the best among other soap products. Premier Soap had the best ability to maintain the quality of fabric material when washed in water.

The Role of Antioxidant Plant Extracts in Cadmium-Induced Testicular Injuries

The effects of cadmium (Cd) on testes were examined in rats injected subcutaneously with cadmium chloride (CdCl2) at a dosage of 7 mg/kg body weight. Following CdCl2 treatment, the rats were euthanized with phenobarbital sodium 24 hours post-injection, and their testes were subsequently removed and homogenized. The extent of hemorrhage was assessed by employing a spectrophotometer to measure the absorbance of hemoglobin at 414 nm in the soluble fraction of the organ homogenates. Exposure to Cd resulted in severe hemorrhage and increased hemoglobin absorbance in the testes of the treated animals. However, oral pre-treatment of different animal groups with various plant antioxidant extracts, such as ginger extract, pure garlic juice, pure broccoli juice, pure mint juice, and curcumin, administered in seven successive doses over seven days, significantly mitigated Cd-induced testicular hemorrhage. Consequently, it was concluded that the antioxidant properties of these plant extracts could effectively prevent cardiovascular damage to rat testes induced by Cd.

Evaluation of Garlic Juice Processing Waste Supplementation in Juvenile Black Rockfish (Sebastes schlegelii) Diets on Growth Performance, Antioxidant and Digestive Enzyme Activity, Growth- and Antioxidant-Related Gene Expression, and Disease Resistance against Streptococcus iniae.

An 8-week feeding trial was conducted to evaluate the effects of various dietary levels of garlic juice processing waste (GJPW) on the growth, feed utilization, digestive and antioxidant enzyme activity, growth- and antioxidant-related gene expression, and resistance to Streptococcus iniae infection of juvenile black rockfish (Sebastes schlegelii). A total of 450 juvenile rockfish were randomly distributed into 30 L rectangular tanks (30 fish per tank). Five experimental diets were prepared in triplicate. The fish were fed experimental diets supplemented with GJPW at concentrations of 0 (GJPW0, control), 2.5 (GJPW2.5), 5 (GJPW5), 7.5 (GJPW7.5), and 10 g kg-1 (GJPW10) diet. All of the GJPW-supplemented treatments (2.5, 5, 7.5, and 10 g kg-1) significantly enhanced weight gain (WG), specific growth rate (SGR), feed efficiency (FE), protein efficiency ratio (PER), and digestive enzyme activity (amylase, trypsin, and lipase). A decreasing trend was seen in plasma aspartate aminotransferase (ALT), alanine aminotransferase (AST), and glucose (GLU) content with increasing dietary levels of GJPW. In contrast, plasma lysozyme and antioxidant enzyme activities were significantly increased with increasing dietary GJPW levels. Furthermore, GJPW administration significantly upregulated the expression of insulin-like growth factor-1 (IGF-1), superoxide dismutase (SOD), catalase (CAT), and glutathione S-transferase (GST) in the liver of rockfish. A challenge test with S. iniae showed significantly higher resistance in the GJPW-supplemented treatments than in the control. In short, dietary supplementation GJPW enhanced growth performance and antioxidant response in juvenile black rockfish, with suitable effects in fish fed with 2.5 g kg-1 GJPW for 8 weeks.

Evaluation of Sulfur-Based Biostimulants for the Germination of Sclerotium cepivorum Sclerotia and Their Interaction with Soil.

White rot is an economically significant disease of Allium crops. The pathogen Sclerotium cepivorum produces long-lived sclerotia that germinate in response to sulfur-containing compounds released from Allium roots. Diallyl disulfide (DADS) was the primary organic sulfur compound detected in the rhizosphere soil of two garlic cultivars, "California Early and Late", growing in greenhouse conditions. DADS, dimethyl trisulfide (DMTS), dimethyl disulfide (DMDS), isopropyl disulfide (IPDS), dipropyl disulfide (DPDS), diethyl disulfide (DEDS), together with garlic oil, garlic juice, garlic powder, raw onion pieces, cabbage pieces, and Chinese cabbage pieces were investigated for their activities toward germinating dormant sclerotia. Results showed that DADS and other volatile sulfur compounds could stimulate sclerotial germination, and a dose-response was observed. In addition, garlic juice, powder, raw onion, and the two cabbages could stimulate sclerotial germination. Furthermore, the laboratory soil incubation experiments demonstrated the strong interaction of organic sulfur compounds with soil.

Development and Characterization of Chitosan and Chondroitin Sulfate Based Hydrogels Enriched with Garlic Extract for Potential Wound Healing/Skin Regeneration Applications.

Hydrogels can provide instant relief to pain and facilitate the fast recovery of wounds. Currently, the incorporation of medicinal herbs/plants in polymer matrix is being investigated due to their anti-bacterial and wound healing properties. Herein, we investigated the novel combination of chitosan (CS) and chondroitin sulfate (CHI) to synthesize hydrogels through freeze gelation process and enriched it with garlic (Gar) by soaking the hydrogels in garlic juice for faster wound healing and resistance to microbial growth at the wound surface. The synthesized hydrogels were characterized via Fourier-transform infrared spectroscopy (FTIR), which confirmed the presence of relevant functional groups. The scanning electron microscopy (SEM) images exhibited the porous structure of the hydrogels, which is useful for the sustained release of Gar from the hydrogels. The synthesized hydrogels showed significant inhibition zones against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus). Furthermore, cell culture studies confirmed the cyto-compatibility of the synthesized hydrogels. Thus, the novel hydrogels presented in this study can offer an antibacterial effect during wound healing and promote tissue regeneration.

Synergistic effects of fresh garlic juice in cellulose based antimicrobial food packaging film

Development of cellulosic edible films and coatings enriched with garlic juice. • Novel cellulosic edible film enriched with fresh garlic juice was proposed. • The film was treated with glycerol and citric acid vapor to improve mechanical properties. • The films displayed excellent stretchability and optical clarity. • The films possessed excellent antifungal and antibacterial properties, thus retaining the food fresh. This article presented a novel food packaging film made from cellulose nanofibers (CNFs), raw garlic juice and glycerol. The film was made tough, strong, and barrier-resistant by treating the CNFs with glycerol and citric acid vapor, which performed as a plasticizer and cross-linking agent, respectively. Garlic juice was added as the antibacterial agent. The as-produced films exhibited 529, 47, and 59% higher extensibility, moisture resistance, and water vapor barrier, respectively than the pristine CNF film. The film also showed excellent antifungal and antibacterial resistance.

PSVIII-9 Effect of Garlic Extracts on Galectin Protein Secretion in St. Croix Sheep Blood

Abstract The objective of this study was to evaluate the effect of garlic extract on the modulation of Galectin protein secretion in sheep blood. Dietary supplements can influence innate immunity. Garlic (Allium sativum) and its derivatives are eco-friendly non-antibiotic, growth-promoting dietary supplements known to modulate inflammation. Galectins (Gals) are a family of animal lectins that bind β-galactosides. Secreted Gal modulates pathological processes and inflammation. It is important to define potential targets of Garlic for its applications in sheep health. Clinically, healthy adult, age-matched non-pregnant St Croix sheep (n=12) from the NC A&T University farm were divided into treatment group (n=6) and control group (n=6). Treatment group 1 was drenched with 5 ml garlic juice (Garlic Barrier (Glendale, CA) concentrate at a rate of 10 ml diluted in sterile distilled water 1:1. The control group was drenched with 10ml sterile distilled water for four weeks. The body weight, body condition, and FAMACHA scores were measured weekly. Faecal egg count was evaluated using the modified McMaster technique. Total plasma protein was analyzed using the BCA assay. Secretion of Gals 1, 3, 9 was evaluated using ELISA kits (My BIOSOURCE). Data were analyzed using T-test where p≤0.05 (SAS9.4 SAS Institute Cary NC). Garlic had no significant effect on FAMACHA ©, body condition score, packed cell volume, differential white blood cell count. Fecal egg count decreased significantly in treated animals in weeks 1(p< 0.034) and 3 (p< 0.003). Total protein, GAL-1 and GAL-3 concentration increased (p< 0.004) in the treatment group. The concentration of Gal-9 decreased when compared to the control group. Garlic had no adverse effect and differentially modulated Gal secretion. Further studies are required to determine the health and production benefits of the observed Gal modulation using garlic in St Croix sheep.

Screening of strains with potential hypoglycemic effect and its application in fermented garlic production

Microbial fermentation could produce many active substances in green and pollution-free ways. In recent years, studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and treatment of diabetes. Garlic is a food containing a variety of biologically active substances and physiological functions, but it is not accepted by the general public because of its strong pungent smell. In our study, the microorganisms with potential hypoglycemic effect were screened from strains resistant to garlic juice. As a result, 41 strains of Bacillus, 157 strains of lactic acid bacteria, and 23 strains of yeast with tolerance of garlic juice were screened from the selected 568 strains. After primary screening of α-amylase inhibitor, it was found that 15 Bacillus and 9 lactic acid bacteria had high α-amylase inhibitory activity. Besides, after α-glucosidase inhibitor re-screening, Pediococcus acidilactici Z1 with high α-amylase inhibitory activity and α-glucosidase inhibitory activity was screened out. The results of fermented garlic showed that the inhibition rate of α-amylase and α-glucosidase of garlic from different origins were significantly increased from 59.09 to 63.99% (p < 0.01) and from 52.71 to 71.93% (p < 0.01) after Z1 fermentation, respectively. The improvement rates of α-amylase and α-glucosidase were 107.69 to 287.32%, and 197.74 to 239.86%, respectively. In a word, this study provides a theoretical and experimental basis for the development of new functional garlic products.

Antibacterial and Antifungal Activities of Garlic (Allium sativum) against Common Pathogens

Garlic (Allium sativum) has been used worldwide to fight microbial infections. Allium sativum, in vegetable form, exhibits a high potential against pathogenic bacteria and fungi. In the current study, antimicrobial effects of pure juice, aqueous extract, ethanolic extract, and dried powder of garlic in various concentrations (100%, 75%, 50%, and 25%, respectively) against Escherichia coli, Salmonella typhi, Staphylococcus aureus, Bacillus cereus, Aspergillus parasiticus, and Aspergillus flavus were studied using the well diffusion technique. The results revealed that all extracts of garlic successfully inhibited the progression of E. coli, S. aureus, S. typhi, A. parasiticus, and A. flavus, while B. cereus was found to be resistant to garlic at all concentrations. The minimum inhibitory concentration (MIC) observed against E. coli, S. typhi and A. parasiticus was 15 mg/ml, against S. aureus it was 05 mg/ml, and against A. flavus it was 20 mg/ml. Among the extracts, the antimicrobial efficacy of garlic juice was found to be better than its ethanolic extract, dried powder, and aqueous extract. It was concluded that garlic exhibits a high potential against various types of bacterial and fungal pathogens. Moreover, it also fulfills the criteria to be used as an antimicrobial agent.

EVALUATION OF THE ANTIDIABETIC AND ANTIOXIDANT EFFECT OF GARLIC JUICE ON ALLOXAN INDUCE DIABETIC RAT

Medicinal plants may provide valuable therapeutic agents in modern medicine and in traditional system, especially in areas where the modern drugs are unavailable, expensive or predispose to life threatening complications. One of these plants is Garlic (Allium L. liliaceae) which is used as foodstuff, condiment, and flavoring in folk medicine. The aim of this study was to investigate the effect of garlic juice on plasma glucose concentration and superoxide dismutase (SOD) activity on alloxan induced diabetic rats following injection with alloxan (120 mgkg-1 body weight) to diabetic treated and diabetic control group‘s intraperitoneally. Garlic juice (1ml/100g/body weight) was administered orally to diabetic treated once daily for 28 days. The result showed a statistically significant (P&lt;0.05) decrease in plasma glucose concentration of diabetic treated at day 28 (112.86 ±2.10mg/dl) when compared to day 0 (202.09 ± 1.80mg/dl). SOD activity showed a statistical significant increase (P &lt; 0.05) in the liver of diabetic treated when compared to in diabetic control. There was a statistical non-significant increase (P&gt;0.05) in the heart and kidney of diabetic treated when compared to diabetic control. The result obtained in this study showed that garlic juice has antidiabetic and slight antioxidant effect in plasma and tissues (Liver, Heart andKidney